Hydnum umbilicatum

🏷️ Description

If you're a fan of wild mushrooms, Hydnum umbilicatum, also known as the depressed hedgehog, is one you’ll want to keep an eye out for! This tooth fungus from the Hydnaceae family was first described in 1902 by American mycologist Charles Horton Peck. Found primarily in eastern North America, this edible and delicious mushroom is a close relative of chanterelles, sharing their distinct fruity aroma. 🍑

🐞 One of the best things about H. umbilicatum? Bugs tend to leave it alone! Unlike many summer mushrooms that get infested, these remain clean and bug-free, making them a refreshing find.

🔎 Identification

👒 Cap

• Size: 0.98 to 1.97 inches (2.5 to 5 cm) across

• Shape: Convex, often developing a sunken depression in the center

• Color: Orangey-brown, with a dry and sometimes rough or scaly surface

• Flesh: Whitish, thin, and does not stain when cut

🦷 Teeth

Instead of gills, this mushroom has tooth-like structures underneath the cap:

• Color: Whitish to light brown, darkening with age

• Size: 5-7 mm long, fragile, and break off easily

🍂 Stem

• Size: 0.98 to 2.36 inches (2.5 to 6 cm) tall, 0.20 to 0.39 inches (0.5 to 1 cm) thick

• Shape: Slender and more centrally attached compared to other hedgehog mushrooms

• Color: Cream-buff, bruising dull orange

🍚 Spores

• Spore print: White

• Size: 8-10 x 7.5-8.5 µm, subglobose (nearly round), smooth

👀 Look-Alikes

It’s easy to confuse H. umbilicatum with H. repandum, but here’s how to tell them apart:

• Size: H. repandum is larger (2-8 inches wide)

• Cap Shape: H. umbilicatum has a sunken center, while H. repandum has a more irregular, lobed cap

• Stem Position: H. repandum has an off-center stem, while H. umbilicatum's stem is more centered

• Flesh: H. repandum's flesh stains orange, but H. umbilicatum's does not

🌲 Where to Find Them

Habitat:

H. umbilicatum prefers coniferous forests (pines, hemlocks) and wetter areas

H. repandum is found around hardwoods (birch, beech, oak)

Season:

Fruits from mid-summer to late fall (mostly September and October)

Foraging Tip: If you find one, look around—there are usually dozens nearby!

🍽️ How to Prepare

• Sautéed or fried: Brings out a rich, nutty flavor

• Dried: Creates an aromatic powder for soups and sauces

• Crunchy texture: Unlike some mushrooms that turn slimy, these stay firm when cooked

• Smells amazing: Drying them fills the house with an irresistible fragrance

Photo sources:

Photo 1 - Author: Todd Boland (CC BY 4.0)

Photo 2 - Author: River Ahlquist (CC BY 4.0)

Photo 3 - Author: Cam Fox (CC BY 4.0)

Photo 4 - Author: Richard Jacob (CC BY 4.0)